Place apples, pears, sugar, vanilla, cinnamon and cardamom into Thermo bowl and cook 20 min/100ºC/Reverse/speed spoon.
Allow cooked mixture to cool completely before proceeding with recipe.
Preheat oven to 200ºc.
Butter a large pie dish of choice.
Prepare phyllo pastry by unrolling on a slightly moist tea towel, keeping pastry covered as you work with it.
Quickly brush first sheet with some melted butter and lay it across the pie dish. Repeat at least 10 times, turning the pastry as you lay it on top so that the edges of the pie dish are getting covered bit by bit. You need enough pastry on the bottom of the pie to support the filling.
Tip the cooled filling into the pastry and fold the layers of pastry over the filling to form a parcel. If you need to patch any holes with additional pastry, do so, using plenty of butter. Brush the whole thing with butter and sprinkle with a few nuts of choice, and the sugar.
Bake 20-25 minutes until pastry is golden and puffed.
Serve hot with cream, mascarpone or ice cream.